Arugula bread dumplings with shiitake cream mushrooms

A hearty classic with a vegan twist – featuring nutty arugula, tender leek, and a creamy mushroom sauce based on our Vegannett Shii-Take Spread.

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🥣 Ingredients

For the Bread Dumplings:

• 8 stale bread rolls (cut into very small cubes)
• 400 ml soy milk (lukewarm)
• 1 large bunch arugula
• 1 leek stalk
• 1 tbsp oil
• 2 tbsp potato starch
• Salt, pepper & freshly grated nutmeg
• Optional: Breadcrumbs (if the mixture is too soft)

For the Shiitake Cream Mushrooms:

• 800 g mixed mushrooms (e.g., shiitake, button mushrooms, oyster mushrooms)
• 100 g Vegannett Shii-Take Delicacy Cream
• 1 large onion
• ½ bunch parsley
• 2 tbsp oil
• 150 g vegan cream
• 2 tsp medium-hot mustard
• Salt to taste

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👩🍳 Preparation

Bread Dumplings:

1. Place bread cubes in a large bowl, pour lukewarm soy milk over them, and let soak for 15 minutes.
2. Wash arugula thoroughly, chop finely.
3. Clean leek, halve lengthwise, and cut into very fine strips. Sauté briefly in 1 tbsp oil until soft.
4. Add sautéed leek, arugula, and potato starch to the bread mixture. Knead everything well and season with salt, pepper, and nutmeg.
5. If the mixture is too soft, knead in some breadcrumbs.
6. Form 12 equally sized dumplings from the mixture.
7. Heat a large pot of salted water (do not boil!) and let the dumplings simmer gently for about 15 minutes over medium heat.

Shiitake Cream Mushrooms:

1. Clean mushrooms and slice finely. Dice the onion, chop the parsley.
2. Heat oil in a large pan, sauté onions until translucent, then add mushrooms and fry for a few minutes.
3. Stir in Vegannett Shii-Take spread, refine with vegan cream and mustard.
4. Season with salt and finally fold in the parsley.

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🥄 Serving Suggestion

Arrange the dumplings with the hot cream sauce and garnish with fresh arugula or toasted nuts as desired.

🛒 Tip:

Our Vegannett Shii-Take Spread adds a special depth and umami note to the sauce – also try it as a bread spread or in risottos!